Walnut Risotto With Roasted Asparagus
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1064.65-1182.95 ml canned low sodium chicken broth
- 14.78 ml olive oil (preferably extra virgin)
- 78.78 ml chopped onion
- 295.73 ml arborio rice or 295.73 ml medium-grain white rice
- 118.29 ml dry white wine
- 453.59 g asparagus, tough ends trimmed
- 1 large garlic clove, thinly sliced
- 59.14 ml finely chopped toasted walnuts
- 29.58 ml freshly grated parmesan cheese
directions
- Preheat oven to 450°F
- Bring broth to simmer in medium saucepan. Cover and remove from heat.
- Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
- Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
- Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.
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Reviews
-
This is a great risotto! It is perfect as it is written. I have also added mushrooms to the risotto when I have extra in the fridge. I simply add them to the pot at the same time I add the onion. <br/><br/>I usually pair this recipe with #116956 (Baked Herb Parmesan Tilapia). The combination is both elegant and healthy! This is highly recommended!